Cuban Shrimp and Corn Cazuela with Garlic Lime Rice

Name: Cuban Shrimp and Corn Cazuela with Garlic Lime Rice
Prep time: 25 min
Cook time: 35 min
Total time: 60 min
Yield: 4
Cuisine: Cubana
Ingredients: 1.5 lb large shrimp, peeled and deveined; 1.5 tsp salt; 1 tsp black pepper; 1 tsp dried oregano; 1 tsp ground cumin; 2 tsp sweet paprika; 8 cloves garlic; 4 tbsp sour orange juice; 3 tbsp olive oil; 1 cup long-grain white rice; 2 cups water; 1 tsp lime zest; 1 tbsp lime juice; 1.5 cups white onion; 3/4 cup ají dulce peppers; 1 cup red bell pepper; 1 cup corn kernels; 1 cup crushed tomato; 3/4 cup seafood stock or water; 1/4 cup green olives; 1 leaf bay leaf; 1/2 cup fresh cilantro; 1 tbsp butter

An original Cuban-inspired cazuela featuring sautéed shrimp, sweet corn, tomato, ají dulce peppers, olives, and a touch of sour orange, served over garlic-lime rice. It brings together savory, fresh, and gently briny Cuban flavors in a comforting complete meal.

25 minPrep

35 minCook

60 minTotal

4Servings

Gluten-FreeHigh Protein

Ingredients

Adjust servings

680 g large shrimp, peeled and deveined (without cola if preferred)
8 g salt (divided)
2 g black pepper (divided)
2 g dried oregano
2 g ground cumin
4 g sweet paprika
24 g garlic (6 cloves chopped for the cazuela and 2 for the arroz)
60 ml sour orange juice (or mezcla of lima and orange)
45 ml olive oil (divided)
200 g long-grain white rice (enjuagado)
480 ml water (for the arroz)
2 g lime zest
15 ml lime juice
180 g white onion (chopped)
90 g ají dulce peppers (without semillas and chopped)
120 g red bell pepper (chopped)
165 g corn kernels (fresh or congelado)
240 ml crushed tomato
180 ml seafood stock or water
40 g green olives (sliced)
1 unit bay leaf
16 g fresh cilantro (chopped, divided)
14 g butter

Nutrition facts

per serving

494 kcal

Calories

34 g

Protein

42 g

Carbs

20 g

Fat

3 g

Fiber

39 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

DairyShellfish

Instructions

1
1. In a bowl, season the shrimp with 4 g (3/4 tsp) salt, 1 g (1/2 tsp) black pepper, oregano, cumin, sweet paprika, 3 minced garlic cloves, and the sour orange juice. Mix well and let rest in the refrigerator for 10 minutes.
2
2. For the rice, heat 15 ml (1 tbsp) olive oil in a medium saucepan over medium heat. Add 2 minced garlic cloves and cook for 30 seconds without browning. Stir in the rice and cook for 1 minute until lightly glossy.
3
3. Add 480 ml (2 cups) water, 2 g (1/2 tsp) salt, lime zest, and lime juice. Bring to a boil, reduce to very low heat, cover, and cook for 16 to 18 minutes until the liquid is absorbed. Turn off the heat and let it rest, covered, for 5 minutes.
4
4. While the rice cooks, heat 15 ml (1 tbsp) olive oil in a wide skillet or shallow cazuela over medium-high heat. Add the shrimp, drained from the marinade, and sear for 1 minute per side until they just begin to change color. Transfer to a plate; they will finish cooking later.
5
5. In the same skillet, add the remaining 15 ml (1 tbsp) olive oil. Add the onion, ají dulce peppers, and red bell pepper. Cook over medium heat for 5 to 6 minutes, stirring, until softened.
6
6. Add the remaining 3 garlic cloves and cook for 30 seconds. Stir in the corn, crushed tomato, seafood stock or water, green olives, bay leaf, remaining 2 g (1/2 tsp) salt, and 1 g (1/2 tsp) black pepper. Simmer over medium heat for 8 to 10 minutes until the sauce thickens slightly.
7
7. Return the shrimp and any accumulated juices to the skillet. Cook for 2 to 3 minutes over medium heat, until the shrimp are pink and firm and reach a safe internal temperature of 145°F / 63°C.
8
8. Turn off the heat, remove the bay leaf, and add the butter and half of the fresh cilantro. Stir until the butter melts and the sauce becomes glossy.
9
9. Fluff the rice with a fork and gently mix if desired to better distribute the garlic and lime. Serve a bed of rice on each plate and spoon the shrimp and corn cazuela over the top.
10
10. Finish with the remaining fresh cilantro and serve immediately.

Chef tips

For deeper flavor, marinate the shrimp for only 10 minutes; longer can affect their texture because of the acidity. If using frozen corn, add it straight from frozen.

Substitutions

You can replace the shrimp with chunks of firm fish, adjusting the cooking until it reaches 145°F / 63°C. The butter can be replaced with more olive oil for a dairy-free version. If you cannot find ají dulce peppers, use mini sweet peppers or a mild mix of red and green bell pepper.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
Ninja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
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Illustrative image
T-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
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Illustrative image
Victorinox Fibrox Pro 8" Chef’s Knife
Chopping, slicing and cutting strips
- The knife I use most when cooking
- Chops, slices and cuts into strips
- Keep it sharp and hand-dry it
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